Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Second Edition)

Shark's Fin and Sichuan Pepper is a captivating memoir that takes readers on an unforgettable journey through China's culinary riches.

With a new foreword from Bee Wilson, this reissue of the modern classic offers a vibrant portrait of Chinese cooking, from remote rural areas to enchanting old cities.

As the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, Fuchsia Dunlop shares her rapturous encounters and personal experiences in a way that will leave readers hungry for more.

Whether you're a foodie, travel enthusiast, or simply looking for an inspiring read, Shark's Fin and Sichuan Pepper is a must-have.